Apulian Orecchiette with Cherry Tomatoes, Eggplants, and Ricotta

Name: Apulian Orecchiette with Cherry Tomatoes, Eggplants, and Ricotta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italia
Ingredients: 300 g Artisanal durum wheat orecchiette; 200 g Yellow cherry tomatoes; 200 g Red cherry tomatoes; 1 unit Large eggplant cut into chunks; as needed Grated marzotica ricotta; as needed Extra virgin olive oil; as needed Salt; as needed Pepper

@pugghia

Category: First courses

Discover the recipe for Apulian orecchiette with fresh cherry tomatoes, crispy fried eggplants, and marzotica ricotta. Authentic taste, 100% Puglia!

Difficulty: Easy

Cooking time: 20 minCooking: 20 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

@pugghia

Ingredients

No. Servings

Artisanal durum wheat orecchiette300g
Yellow cherry tomatoes200g
Red cherry tomatoes200g
Large eggplant cut into chunks1unit
Grated marzotica ricottaas needed
Extra virgin olive oilas needed
Saltas needed
Pepperas needed

Purchasable products

Orecchiette di grano duro da 500 gr.

1 product

£ 3.05-11%

Pugliese Extra Virgin Olive Oil 500 ml

1 product

£ 7.66

Preparation

STEP 1 OF 5
Cut the eggplants into cubes and fry them in plenty of extra virgin olive oil until golden and crispy. Drain them on absorbent paper.
STEP 2 OF 5
In a large pan, cook the halved cherry tomatoes with a drizzle of oil. Season with salt and pepper.
STEP 3 OF 5
In boiling salted water, cook the orecchiette until al dente.
STEP 4 OF 5
Drain the pasta, add it to the cherry tomatoes, and mix in the eggplants. Stir gently.
STEP 5 OF 5
Plate with a generous grating of marzotica ricotta.

General Information

More information

Cherry tomatoes: do not overcook, they should be soft but firm. Quality oil: always choose extra virgin for superior taste. Perfect frying: fry a few pieces of eggplant at a time to keep them crispy. Fresh ricotta: grate it at the moment to release all its aroma.

Origin

Italia, Puglia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 5

Cut the eggplants into cubes and fry them in plenty of extra virgin olive oil until golden and crispy. Drain them on absorbent paper.

STEP 2 OF 5

In a large pan, cook the halved cherry tomatoes with a drizzle of oil. Season with salt and pepper.

STEP 3 OF 5

In boiling salted water, cook the orecchiette until al dente.

STEP 4 OF 5

Drain the pasta, add it to the cherry tomatoes, and mix in the eggplants. Stir gently.

STEP 5 OF 5

Plate with a generous grating of marzotica ricotta.

Macronutrients (100 gr)

Energy (kcal)	71.5
Carbohydrates (g)	13.04
of which Sugars (g)	2.65
Fat (g)	0.64
of which Saturates (g)	0.1
Protein (g)	2.93
Fiber (g)	2.52